Pineapple Chiffon Cake 凤梨戚风蛋糕_金鸡报春

I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of  pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).

Pineapple Chiffon Cake 

凤梨戚风蛋糕

*makes 8” chiffon cake

4 egg yolks (A size)

60g corn oil

60g water

50g pineapple filling ( I used homemade )

80g cake flour

4 egg whites (A size)

70g sugar

1tsp lemon juices or 1/2tsp cream of Tartar

Method

1. Lightly whisk egg yolks, add in corn oil, mix well.

2. Add in water, stir well then add in pineapple filling , combine well.

3. Add in cake flour, stir and fold till well combine.

4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until close to peak formed.

5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.

7. Pour into chiffon tins, bake at pre-heated oven at 170c for 40mins ( I put at lower rack).

8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Recipe by Sonia a.k.a Nasi Lemak Lover